How do induction cookers work
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Induction cookers use ( control electro fields ) which increases the amount of vibrations in metal vessels and hence the metal vessels get heated but if u touch the cooker it does not effect u
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humysamy:
then how heat is produced?
well if i explain u will u mark my answer as brainliest?
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induction cookers r the devices which use electro magnetic fields to heat now... how does it work . firstly u need a special vessel which is magnetic in nature ( atleast its base should be magnetic or something made of iron) then when we place the vessel on the cooker it starts creating strong electromagnetic fields and starts moving them and then the molecules of iron vessel start viberating due to this and this viberation of molecules of iron produces friction qhich hence produces heat
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heat is produced due to collisions of electrons with atoms, when they circulate very fast in the metallic cookware.
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They work on the principle of electromagnetic induction, vibrating electromagnetic fields, eddy currents and dissipation of heat.
In the induction cooking system, we have a cooking stove/platform and cookware (utensils, pans). The stove contains a strong copper coil that passes AC current at high frequency. The current produces magnetic field and flux around the coil. The varying current produces varying magnetic fields (flux). So varying magnetic flux causes eddy currents in ferromagnetic materials near the coil. Eddy currents are currents flowing within the cookware in small circles and loops. Different magnetic fields and potentials result in different electric fields and potentials at different points in the material of the cookware. Hence, small loops of currents are produced. The resistance of the cookware causes very quick heating up of the cookware. These heat up much faster than regular gas based heating. This is similar to the heating up of transformer core material, we often see them on roadside.
Induction cooking system is an energy efficient cooking system. More than electric cooking or gas based. It is more environment friendly, clean, less polluting and needs less ventilation in the kitchen. It is healthier as we do not inhale gases that are emitted by burning gases. It does not heat up kitchen so people will feel comfortable. They save at least 10% of energy consumption.
These are introduced in to the market in this decade and are quite popular in advanced countries. They have a thermostat and LED display. The surface of the stove is ceramic and smooth. It does not heat up as it is not ferromagnetic. The loss of heat in the copper coil is very less. Cookware must be metallic and ferromagnetic. A ferromagnetic flat plate may be used on top of the platform, to heat non-ferro cookware through conduction. It is not efficient.
The cookware must have a flat bottom for better heating, as then the distance of cookware will be nearer to the copper coil inside. A wider flat bottom will be much better. The induction heater can detect the presence of ferromagnetic material on the platform by the amount of energy transferred. It can know the temperature of the surface in contact with the cookware. It has automatic controls to start and switch off when there is no vessel on top, of if it is not ferromagnetic. Also, if any food item spills on the surface it is much easier to clean.
In the induction cooking system, we have a cooking stove/platform and cookware (utensils, pans). The stove contains a strong copper coil that passes AC current at high frequency. The current produces magnetic field and flux around the coil. The varying current produces varying magnetic fields (flux). So varying magnetic flux causes eddy currents in ferromagnetic materials near the coil. Eddy currents are currents flowing within the cookware in small circles and loops. Different magnetic fields and potentials result in different electric fields and potentials at different points in the material of the cookware. Hence, small loops of currents are produced. The resistance of the cookware causes very quick heating up of the cookware. These heat up much faster than regular gas based heating. This is similar to the heating up of transformer core material, we often see them on roadside.
Induction cooking system is an energy efficient cooking system. More than electric cooking or gas based. It is more environment friendly, clean, less polluting and needs less ventilation in the kitchen. It is healthier as we do not inhale gases that are emitted by burning gases. It does not heat up kitchen so people will feel comfortable. They save at least 10% of energy consumption.
These are introduced in to the market in this decade and are quite popular in advanced countries. They have a thermostat and LED display. The surface of the stove is ceramic and smooth. It does not heat up as it is not ferromagnetic. The loss of heat in the copper coil is very less. Cookware must be metallic and ferromagnetic. A ferromagnetic flat plate may be used on top of the platform, to heat non-ferro cookware through conduction. It is not efficient.
The cookware must have a flat bottom for better heating, as then the distance of cookware will be nearer to the copper coil inside. A wider flat bottom will be much better. The induction heater can detect the presence of ferromagnetic material on the platform by the amount of energy transferred. It can know the temperature of the surface in contact with the cookware. It has automatic controls to start and switch off when there is no vessel on top, of if it is not ferromagnetic. Also, if any food item spills on the surface it is much easier to clean.
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when current passes in metals/conductors, the electrons collide continuously with atoms on the path.. electrons lose momentum and that is converted in to heat. Again electrons gain speed due to potential difference and travel. This process continues.
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